Cauliflower Mashed Potatoes
Ingredients: 1 1/2 pounds cauliflower, cut into large florets (about 8 cups) 3 garlic cloves, peeled 2 (14-ounce) cans lower-sodium chicken broth Salt Freshly ground black pepper 2 tablespoons chopped fresh chives
Snickerdoodle Cookies
Ingredients: 3/8 cup granulated sugar 1/3 cup brown sugar 1/4 cup butter, softened 1/2 teaspoon vanilla 1 egg white 3/4 cup all-purpose flour 1/4 cup whole wheat flour 1/2 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 cup granulated sugar 1/2 teaspoon cinnamon (or more if desired) cooking spray
Curtis Stone’s 60 Cal Cupcakes
Ingredients: 5 organic egg whites Pinch of salt 3 tablespoons honey 2 teaspoons vanilla extract ¼ cup nonfat Greek yogurt ½ cup whole wheat flour 1 teaspoon baking powder For the frosting 1 cup nonfat cream cheese, at room temp 1 cup fresh raspberries Fresh raspberries to garnish
Potato Bacon Soup
Ingredients: 32 ounces baked russet potatoes, about 4 large 4 slices low-sodium bacon 1 bunch scallion, sliced thin 2 teaspoons garlic, minced 2 (14 ounce) cans reduced-sodium chicken broth 1 teaspoon salt 1/8 teaspoon cayenne 1 cup fat-free half-and-half 1/4 cup chopped parsley (optional)
Buffalo Chicken Fingers
Ingredients: 1 cup crushed corn flakes 1 tablespoon finely snipped parsley 1/4 teaspoon salt 1 pound skinless, boneless chicken breasts 1/3 cup reduced fat blue cheese salad dressing 2 teaspoons water 1 – 2 teaspoons bottled hot pepper sauce Celery sticks reduced fat blue cheese salad dressing
